Cheese-tomato omelette

Name: Cheese-tomato omelette
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Mushrooms; 100 g cherry tomatoes; 2 discs (50 g each) cooked ham; 3 Stem(s) Parsley; 3 Eggs (size M); 75 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 1 (125 g) Camembert

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

100 g Mushrooms
100 g cherry tomatoes
2 discs (50 g each) cooked ham
3 Stem(s) Parsley
3 Eggs (size M)
75 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
1 (125 g) Camembert

Directions

1
Clean and clean the mushrooms. Wash tomatoes, dab dry and cut in half. Twist slices of ham. Wash parsley, dab dry and chop coarsely. Beat the eggs and milk. Season with salt, pepper and nutmeg.
2
Fold in the parsley. Heat the oil in a pan. Sauté the mushrooms in it. Season with salt and pepper. Add tomatoes and ham. Pour egg milk over it and let it simmer at medium heat for about 15 minutes.
3
Cut the cheese into thick slices and put them on the omelette 5 minutes before the end of the frying time.